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Turkey Sliders with Avocado, Mushrooms, and Swiss Cheese & Ranch-Chive Popcorn

Written by Chronicle Staff. Posted in Dining & Entertainment, Featured

Published on February 03, 2021 with No Comments

Turkey Sliders with Avocado, Mushrooms, and Swiss Cheese

Ingredients

Servings  4   Serving Size   2 sliders

8 whole-grain slider buns (lowest sodium available)

1 1/4 pounds ground skinless turkey breast

1/4 teaspoon salt

1 cup sliced brown (cremimi) mushrooms

4 slices low-fat Swiss cheese, cut in half

1 medium avocado, peeled, pitted, and mashed with a fork

1 medium tomato, cut into 8 slices (about 1/4-inch thick)

Directions

1. Preheat the oven to 450°F.

2. Arrange the buns with the cut side up in a single layer on a baking sheet. Set aside.

3. Using your hands or a spoon, shape the turkey into 8 patties, each about 3 inches in diameter. (The uncooked patties will be larger than the bun and will shrink as they cook.) Sprinkle the salt over each patty.

4. Heat a large nonstick skillet or griddle pan over medium-high heat.

5. Cook the patties for 2 to 3 minutes. Turn over. Cook for 2 to 3 minutes, or until the patties are no longer pink in the center and register 165°F on an instant-read thermometer.

6. Transfer the patties to the bottoms of the buns.

7. In the same skillet, cook the mushrooms over medium heat for about 3 minutes, or until soft, stirring frequently.

8. Spoon the mushrooms onto each patty. Top with the Swiss cheese.

9. Place the baking sheet on the middle rack of the oven. Bake the sliders for 1 to 2 minutes, or until the Swiss cheese is melted and the buns are heated through. Remove from the oven.

10. Spread the avocado over the Swiss cheese. Top with the tomato slices. Put the tops of the buns on the sliders.

11. Using four short skewers, pierce two sliders with each skewer, if desired. Serve immediately.

Ranch-Chive Popcorn

Ingredients

Servings  6

4 tablespoons canola or corn oil (divided use)

OR

4 tablespoons safflower oil (divided use)

3/4 cup popcorn kernels

1 1/2 tablespoons dried chives (crumbled)

1 tablespoon dried parsley (crumbled)

1 teaspoon dried dillweed (crumbled)

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

1. In a large heavy pot, heat 1 tablespoon oil over high heat, swirling to coat the bottom. Add a few popcorn kernels. If they pop, the oil is at the proper temperature to pop the remaining kernels.

2. When the oil is hot enough, quickly add the remaining popcorn kernels. Put the lid on the pot. Reduce the heat to medium high. Heat the pot for 3 to 4 minutes, or until the sounds of popping decrease, gently shaking the pot constantly while the kernels pop. Remove from the heat, keeping the lid on the pot (kernels may continue to pop).

3. In a small bowl, whisk together the chives, parsley, dillweed, garlic powder, salt, pepper, and the remaining 3 tablespoons of oil.

4. Carefully transfer the hot popcorn to a large bowl. Drizzle with the herbed oil, tossing to coat the popcorn.

 

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